Lemon Rasam to Enhance Immunity
To prevent the spread of coronavirus, the most important thing is to increase our immunity. All the necessary safety measures should be followed to increase immunity.
Our body should not only protect from cold and common infections but also it's necessary to take precautions against serious illness. As they say, Precaution is Better than Cure, it is better to follow it.
Having a strong immunity is important to avoid coronavirus infection and to recover quickly after being infected. So, let us see the preparation of Lemon Rasam to increase immunity.
1) Toor dal (arhar dal) -1/4 cup
3) Rasam Powder -1 1/2 tsp
4) Ginger -small bit (crushed or finely chopped)
5) Green chilies -1 (slit it )
6) Asafoetida -a pinch
7) Turmeric Powder -1/4 tsp
8) Curry Leaves – few
9) Salt as needed
10) Fresh Lemon juice -2 tbsp +1 tsp
For the seasoning
1) Ghee -1 tsp
2) Mustard seeds-1/4 tsp
3) Cumin seeds/Jeera seeds -1/4 tsp
4) Curry leaves – few
Coriander leaves – finely chopped
Soak tur dal in 3/4 cup of hot water for 15 minutes before cooking to save cooking time and energy. Pressure cook dal with a pinch of turmeric powder until soft. Mash it well and keep it aside.
Take a cup of water, add chopped tomatoes, turmeric powder, rasam powder, slit green chili, ginger, hing, salt needed, and curry leaves.
Simmer and boil until the raw flavor goes. (it will take approximately 15 minutes)
After the raw flavor of the rasam powder goes, mix cooked tur dal with needed water (1- 1 1/4 cup of water ) and add it to the rasam.
When you see froth forming on the surface, turn off the heat/switch the flame. You should never boil the rasam as it will lose its favor and will not taste good.
Add fresh lemon juice and mix well.
Heat a tsp of ghee, add mustard seeds, jeera seeds, when it splutters, add curry leaves and pour it over the rasam.
Garnish with finely chopped coriander leaves and enjoy!
Note – If you do not have rasam powder, you can use sambar powder also. Find more South Indian Rasam Recipes. Keep in mind that rasam should be boiled only on low flame for it to taste delicious.